Maintain a pH between 7.2 and 7.8 and a total alkalinity between 80 and 120. If you use chlorine to sanitize your water, shoot for between 1.5 and 3.0 ppm. Bromine users should strive for 3.0 to 5.0 ppm. to help
How To Care For This Toy: This may or may not be obvious, but “the part where you place your penis is the part that needs to be cleaned,” says Oriowo. Be sure to sanitize the interior with (you guessed it) mild soap and warm water or a toy cleaner specifically designed for text...
These machines use what they call an "Allergiene" cycle that uses steam to sanitize fabrics of such things as dust mites and pet dander [source: LG]. It can do this because the high temperatures of the steam break up allergens effectively. Steam washing machines use less power and consume...
make sure to use one sponge per one child. For this reason, you will need plenty of them even at the very beginning. The best options are half-circle sponges which can be found in a multitude of different brands (they come in full circles, which you will cut...
Rinse again.Does your tub look cleaner? Like, way cleaner? Good. Give the tub a thorough rinse with more hot water. Sanitize.Using either a spray bottle with a DIY diluted bleach solution or a ready-made product, disinfect your tub and the surrounding areas to get rid of any creeping mi...
They can easily be thrown in the dishwasher to properly clean and sanitize them. If you don’t have or want to use a dishwasher, you can soak the stainless steel dog bowls in warm water and dish soap. How to Clean Stainless Steel Dog Bowls Use a scrub brush or scrubbing sponge. ...
Sanitize: Hottest water available during the wash cycle Depending on your washing machine, you may be able to control certain program details like water level and temperature manually. Many high-end washing machines also use sensors to automatically adjust the water level, cycle length and spin spe...
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If you have wounds, skin infections, or a nose or eye infection, do not prepare or serve food to others. Clean and sanitize kitchens and all dining areas. Keep hot foods hot (over 140 F) and cold foods cold (40 F or under). ...
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